• Title/Summary/Keyword: Food packaging materials

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Regulations of Food Packaging in Korea, Europe and USA (우리나라, 유럽 및 미국의 식품용 용기포장재 기준규격 관리제도 연구)

  • Jeon, Dae-Hoon;Lee, Young-Ja
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.13 no.2
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    • pp.75-78
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    • 2007
  • Regulation of food packaging in Korea, Eurpoe and USA are surveyed. Food packaging manufacturer or converter has a responsibility to evaluate the safety of migration of harmful materials from typical finished packaging items. The 'overall migration limit' of all components from the packaging and 'specific migration limits(SML)' of monomers or additives are evaluated with food simulants, water, acetic acid, ethanol and n-heptane, based on the regulations of the countries. A substance not regulated has to be authorized with the technical data required, information on chemical identity, physical chemical and other properties, the intended use, migration studies and toxicological studies.

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Implementation of Real-time Integrated Platform for Producing Food Packaging Container

  • Kim, Chigon;Park, Jong-Youel;Park, Dea-Woo
    • International Journal of Internet, Broadcasting and Communication
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    • v.13 no.1
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    • pp.194-200
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    • 2021
  • This study proposes a plan to construct an integrated platform that reduces manufacturing costs and efficiently produce by integrating the systems of main producers, production subcontractors, and raw material subcontractors for the production of food packaging containers. The production plan of food packaging containers and raw materials is established in real time between the main producers, production subcontractors, and raw material subcontractors in consideration of the demand characteristics of each product. It establishes basic information that all processes from the production planning stage to the forwarding stage of the product are linked to each other. The progress of each producer of interlinked processes is shared in real-time to improve productivity and quality of food packaging containers and raw materials and reduce manufacturing costs. By monitoring the system of the main producer and the production subcontractor in real time, the production of food packaging containers is performed in a timely manner, thereby improving productivity. The application of the plan-do-check-action (PDCA) process, which includes planning, execution, evaluation and improvement in the production operation processes of the main producer, production subcontractor and raw material subcontractor, enables improved production compliance rate. The contents of the main producers, production subcontractors, and raw material subcontractors are managed in real time, then a converged production management system is established through the platform proposed in this study to ensure timely supply and demand of raw materials without delay in ordering.

Evaluating Safety of Recycled and Non-recycled Paper-based Box for Food Packaging (식품 포장재로서 재활용 및 비재활용 종이 상자의 안전성 분석)

  • Oh, Jungmin;Shin, So-Hyang;Kwon, Sang-Jo;Cho, Ah Reum;Kim, Sung-Jin;Lee, Yun-Jeong;Jo, Heonjoo;Han, Jaejoon
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.18 no.1_2
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    • pp.27-32
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    • 2012
  • There are many possibilities that recycled papers adulterate contaminants during the process. The objective of this research was to evaluate safety of paper-based packaging materials for food, especially commercial pizza boxes in Korea. Ultimately, we compared recycled and non-recycled commercial paper packaging materials. This study was based on Korean Food and Drug Administration (KFDA) regulation. PCBs were measured by GC-ECD. Arsenic and lead were analyzed using an ICP-MS. Formaldehyde was determined by LC-MS. Fluorescent materials were detected by UV lamp. The result of this study shows that non-recycled paper packaging materials meets all the tested hygienic specifications for food packaging materials, whereas recycled paper-based paperboard box may be contaminated by fluorescent whitening agent. Though these results need to be further studied, it is recommended to avoid using recycled paper in direct contact with food when used in food packaging.

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European Community Legislation on Overall Migration of Plastic Food Packaging (합성수지제 식품 포장에 대한 유럽연합의 총이행량 규정)

  • Sung, Jun-Hyun;Lee, Young-Ja
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.12 no.1
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    • pp.7-12
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    • 2006
  • The EU regulation of overall migration which is the cornerstone of the limitation to ensure that plastic materials and articles intended to contact with foodstuffs are fit for the intended application, was reviewed. In Council Directives, it was established in detail what simulants, contact times and temperatures are to be used in migration tests performed under standardized conditions. In some cases, conventional conditions for substitution test was provided, because of technical reasons. Moreover, a reduction factor ranging from 2$\sim$5 may be applied depending on the foods, because olive oil which is simulant for fatty foods, is severe solvent compared with most fatty food.

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Quality Changes of Rosemary-Onion Kimchi by Packaging Materials during Storage (포장재를 달리한 로즈마리 양파김치의 저장 중 품질 변화)

  • Chung, Dong-Ok;Park, In-Duck;Kim, Jeong-Ok
    • Korean Journal of Food Science and Technology
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    • v.34 no.6
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    • pp.1043-1047
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    • 2002
  • This study was carried out to investigate the effect of packaging materials (Ny/PE, PET/Al/PE, PET/PE/LDPE/CPP, PET/Al/Ny/CPP films, and bottle) and packaging methods (atmosphere and vacuum) on the physicochemical properties of Onion Kimchi and Rosemary-onion Kimchi stored at $5^{\circ}C$. Reducing sugar contents and pHs of Onion Kimchi and Rosemary-onion Kimchi decreased, whereas levels of titratible acidity and vit C contents increased with increasing the storage time. The fermentation of Rosemary-onion Kimchi was slower than that of Onion Kimchi. PET/PE/LDPE/CPP film was the most effective for Onion Kimchi packaging among all packaging materials tested.

Comparison of the Current Migration Testing Regulations for Plastic Containers and Packaging Materials in EU, USA and Korea or Japan (유럽연합, 미국, 한국 및 일본의 합성수지 용기.포장재에 대한 현행 이행실험 규정 비교)

  • Lee, Keun-Taik;Lee, Chang-Sung
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.5 no.2
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    • pp.42-58
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    • 1999
  • Packaging materials and articles that are used in food contact applications can transfer constituents in the foodstuffs. This kind of risk of possible health hazards to consumers has been generally recognized for a long time with the consequence of establishing corresponding food regulations in most developed countries. However, the language of these laws, their interpretation, and their level of enforcement vary from country to country. Accordingly, the actual migrating levels from packaging materials can be varied depending on the migration testing methods as prescribed in the national legislation in each countries. Therefore, there are needs of elimination of non-tariff trade barriers raised by sanitary and phytosanitary or technical measures under the Final Act of the UR Agreement. In this connection, the EU and USA are currently in an ongoing process of legislation harmonization to overcome potential barriers to free trade. In general, regulations governing component transfer in the USA are more complicated and comprehensive than similar regulations in Europe. In future, standard migration testing procedures for microwave heat susceptor materials and for the use of fatty food simulant should be established and also harmonized among countries. The objective of this investigation is to compare the current regulations for migration testing for plastic containers and packaging materials in USA, EU and Korea or Japan. For those regulations, Korean standards are required to be kept up with the international standards. By doing this, the related Korean regulation could be amended along with the worldwide progress for harmonization.

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Enhancing the Oxygen Removal Rate for Its Application in Food Packaging Through the Impregnation of Porous Materials with the Non-metallic Oxygen Scavenger Sodium Metabisulfite (메타중아황산나트륨을 다공성물질에 함침하여 제조한 비금속류 산소제거제의 산소제거속도 향상 및 식품 포장 적용 연구)

  • Suyeon Jeong;Hyun-Gyu Lee;Seung Ran Yoo
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.30 no.1
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    • pp.43-51
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    • 2024
  • The addition of oxygen scavengers to food products helps to reduce oxygen exposure, thereby mitigating deterioration, including changes in taste, odor, and color, as well as inhibiting microbial growth. Despite the advantages of the existing non-metallic oxygen removal materials in terms of safety for the human body and suitability for use in microwave ovens, their utilization has been limited due to their slow reaction initiation speed. Therefore, in the current study, sodium metabisulfite was impregnated into various porous media, including halloysite nanoclay, activated carbon, montmorillonite, and silica gel. The oxygen scavenger, produced by impregnating silica gel with sodium metabisulfite, demonstrated a 425% improvement in the initial oxygen removal rate compared to pure sodium metabisulfite. Additionally, sachets containing an oxygen-removing composition with an enhanced oxygen removal rate effectively decreased the oxygen concentration to less than 0.5% on the third day of storage in apple packaging, without elevating carbon dioxide levels. Moreover, it proved effective in preventing the browning of the apple surface. Therefore, the SM/SG oxygen-removal composition can be effectively applied to active food packaging by controlling the oxygen concentration within the packaging.

Current Scenario of Gas Scavenging Systems Used in Active Packaging - A Review

  • Gaikwad, Kirtiraj K.;Lee, Youn Suk
    • KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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    • v.23 no.2
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    • pp.109-117
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    • 2017
  • Due to the rise of customer's alertness about fresh foods to health, in the past few years, the consumption of fresh food has increased sturdily. The use of gas scavengers is the most appropriate packaging technologies for fresh, fresh-cut produces and in ready to eat products. The gas absorber/scavenger has ability to protect or stabilize the wanted properties and shelf life of food. The success of gas absorbers in food depends on many parameters such as types of foods, storage temperature, relative humidity, initial gas concentration, and the characteristics of package materials. In this review article, we focus on the most recent research trends in gas scavenging systems used in food packaging, future trends. Intense research from industry and engineers remains important to the development of gas scavenging package that fulfill consumer requirements, enhance product quality, and offer environmentally friendly design and cost-effective application.

Packaging of dairy products: an overview

  • Yoo, SeungRan
    • Food preservation and processing industry
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    • v.15 no.2
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    • pp.23-31
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    • 2016
  • Dairy products, including milk, cheese, cream, yogurt, and butter, constitute excellent sources of essential nutrients such as calcium, proteins, and vitamin D; therefore, nutritionists recommend a constant daily dietary intake of dairy products. Packaging is an important feature that ensures high-quality products are delivered to consumers; different packaging materials and forms are required depending on the products. Packaging forms include pouches for butter, cheese, and milk powder; cartons for liquid, frozen, and coagulated milk; packets for pasteurized liquid milk; bottles for milkshakes and other liquid products; and cups for frozen and coagulated products. The increase in mobile lifestyles among consumers will lead to smaller households and greater preference for convenience, which will promote individual and smaller packaging for dairy products. This article reviews the development of packaging materials and forms, packaging requirements, and future considerations for the packaging of dairy products.

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